The English Post

Gluten free chocolate muffins

Written by Veronica Lavenia

A delicious recipe with healthy and gluten-free ingredients, ideal for intolerant people but not only. You can decorate with dried fruit, chocolate chips or other.
I don’t usually use butter but oil for my cakes. In this case, an excellent butter with mountain milk makes the difference.
Perfect for breakfast or as an afternoon snack, these muffins, prepared with quality ingredients are worth trying.

How to  have the perfect dome on your muffins? As many of you know, the little trick is let the dough rest in the fridge for about 10-15 minutes. The thermal shock, once placed in the oven, creates this lovely effect.


Gluten free chocolate muffins: Ingrendients

Makes 8-10 muffins

80 g (3 oz) high quality butter

200 g (7 oz) Sicilian dark chocolate, 70%

2 free range organic eggs

80 g (3 oz) raw coconut sugar

80 ml (3 fl oz) brown rice milk

300 g (11 oz) brown rice flour

1 tsp gluten free baking powder

1 tbsp unsweetened cocoa powder

80 g (3 oz) dark chocolate chips


Gluten free chocolate muffins: Method

  1. Preheat the oven to 180°C/Gas Mark 4.
  2. Melt the butter. Turn off the heat and add the chocolate, then leave to cool.
  3. Beat the eggs with the sugar until you get a clear mixture. Add the plant based milk and melted chocolate.
  4. Add the sifted flour, baking powder, cocoa and blend to combine. Add the chocolate chips, then pour into cupcake or muffin cases and bake for 25 minutes.

Ph. Veronica Lavenia


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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.